Dairy-Free Orange Cranberry Cheesecake Bars

Creamy baked mini cheesecakes full of bright citrus flavor and a tart cranberry topping all layered on a perfectly crumbly gluten-free crust.

They’re rich and festive and so much easier than you’d think to make with Native Forest Organic Simple Coconut Cream for the perfect dairy-free cheesecake texture🥥

Whether you’re hosting or bringing dessert for Thanksgiving, these cheesecakes are the perfect individually sized sweet treat!

Cranberry Orange Cheesecakes

Crumb Crust

• 3 cups (115g) crispy rice cereal

• 3 tbsp (60g) maple syrup

• 3 tbsp (38g) coconut oil

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp salt

Orange Cheesecake Filling

• 1 cup (120g) raw cashews, soaked 3+ hours

• 1 cup (240g) Native Forest Organic Simple Coconut Cream

• 3/4 cup (180ml) fresh squeezed orange juice

• 8 ounces (227g) vegan cream cheese

• 2 tbsps tapioca starch

• 1 tsp vanilla extract

• 2/3 cup (135g) cane sugar

• 2 tbsp (25g) coconut oil

• 2 tbsps orange zest

Cranberry Topping

• 12oz fresh cranberries

• 1/2 cup (120ml) orange juice

• Zest of one orange

• 1/4 cup (50g) cane sugar

• 1 tbsp tapioca starch

• 2 tbsp water

Instructions

1. Preheat the oven to 350°F and line a muffin pan with paper liners.

2. Grind the cereal for the crust in a food processor. Add the remaining crust ingredients and process to a wet sand consistency. 

3. Drop a heaping spoonful into each muffin cup, and use the bottom of a jar to press in firmly.

4. Bake for 5 minutes at 350°F. Set aside

5. Drain the soaking cashews.

6. Combine all the filling ingredients in a blender, and blend on high speed until very smooth and creamy.

7. Pour into the muffin cups, filling each ¾ of the way. 

8. Bake for 25-28 mins at 350°F. Set aside to cool for at least 1 hour before adding the topping.

9. In a medium saucepan, combine the cranberries, orange juice, orange zest, and sugar. Bring to a simmer over medium heat, and simmer stirring frequently until thickened and cranberries have all burst. 

10. Whisk the tapioca starch and water together until fully dissolved.

11. Add to the cranberry mixture, and quickly stir. Cook for another 30 seconds, it will thicken almost immediately. 

12. Remove from the heat, transfer to a blender, and blend until perfectly smooth (remove the lid plug to allow steam to escape)

13. Spoon on top of the cheesecake filling, and refrigerate overnight.

14. Garnish with sugared cranberries and dried orange slice.

by @feastingonfruit